This savoy cabbage cake is another Autumn recipe I like so much. It has all those warm ingredients that are so comforting during these cooler days: broth, bread, cheese and cabbage. It is pretty simple to prepare and is pleasant to the sight, when presented at the table.
I prepared it the other day for lunch and it was too much for me and my husband. So I ate it for lunch the day after. I warmed it on a non adherent pan and it was delicious the same.
It can be a light vegetarian meal (just use a veggie broth), it has the carbohydrates, proteins and (little) fat. I used the loaf bread I have at home (soy and cereal one), but you can use the one you prefer…or have at home ;-).
- 1 medium savoy cabbage
- 2 Tbsp vinegar
- 8 slices of loaf bread
- 10 slices/120 g Emmenthal/gruyere cheese
- ⅔ cup /150 ml broth (veggie if you prefer)
- 2 eggs
- grated nutmeg
- Fill a large pan with water and add vinegar and salt. Turn on the gas.
- Wash and clean the savoy cabbage, eliminating the external and hard leaves. Cut it in thin stripes.
- When the water boils add the cabbage. Let it boil for half an hour (vinegar will help eliminating part of the strong cabbage odor).
- Drain the cabbage.
- Turn on the oven 376°F/180°C.
- Squeeze the cabbage and set aside.
- Lightly toast the bread slices and spray some olive oil on them.
- Take a 3.9×7.8in/10x20cm plumcake pan and make a first layer with some cabbage.
- Add a layer of bread and one of cheese and repeat until finishing the ingredients. The last layer has to be made with bread.
- Press a bit with your hands to unify all.
- Beat the eggs and add salt, pepper and nutmeg.
- Add broth and then pour this liquid mixture onto the cake.
- Bake for 35 minutes
- Let it rest for 15 minutes before taking it out of the pan.
- Buon appetito!